French Miche Bread Mix
See three ways to make your bread.
This is authentic French bread but with a country twist
It's light and airy like a French bread with a center that's soft and moist. But the crust is crackly and chewy, just like you would expect from a village baker.
When you pick it up, it's much lighter than you expect. It's the open crumb honeycombed through the bread.
Instead of being pure white like ordinary French bread, it's got a little color in it. Some of the flour is milled from whole grains. That whole grain flour gives the bread a touch of country peasant flavor and a smooth, buttery color.
Makes a large loaf
- This package contains one hearth bread mix--approximately two pounds.
- SAF yeast packet is enclosed. You provide only water.
- Directions and tips for perfect bread are included.
- It can be made in a bread machine or in your oven.
Three Ways to Make Your Bread
With your bread machine. Just add water. Follow the directions on the package and for your machine.
On the dough setting. It’s amazing that you can make this in your bread machine, but you can also bake it in your oven. My favorite way to make it is to use the dough setting on the bread machine and then bake the bread in the oven.
With your stand-type mixer. Follow the directions but use water at 110 degrees, not the eighty you use in your bread machine. You can bake it in a loaf pan at 350 degrees for 30 to 35 minutes (until the interior temperature is 195 degrees) or you can make a free-standing loaf.
- Place the mix in your stand-type mixer along with the yeast. Use 110°F water instead of 80°F.
- With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium-high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
- Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
- Preheat your oven to 350°F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
- When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190°F. Remove the loaf from the pan and let it cool slightly before slicing.
NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110°F.
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